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Page 11 - October 26, 2021 — Grant, Iowa, Lafayette Shopping News • www.YourShoppingNews.com
APPETIZERS • THIS AND THAT MAIN DISHES • DESSERTS 2021 HOLIDAY TRADITIONS • KIDS OF THE THAT APPETIZERS • THIS AND MAIN DISHES • DESSERTS HOLIDAY TRADITIONS • KIDS APPETIZERS • THIS RECIPE BOOKAND THAT MAIN DISHES • DESSERTS HOLIDAY TRADITIONS • KIDS APPETIZERS • THIS AND THAT MAIN DISHES • DESSERTS HOLIDAY TRADITIONS • KIDS APPETIZERS • THIS AND THAT MAIN ORANGE DISHES DESSERTS GLAZED•CHICKEN HOLIDAY TRADITIONS • KIDS APPETIZERS • THIS AND THAT MAIN DISHES • DESSERTS HOLIDAY TRADITIONS • KIDS APPETIZERS • THIS AND THAT MAIN DISHES • DESSERTS HOLIDAY TRADITIONS BAKED FRENCH TOAST • KIDS APPETIZERS • THIS AND THAT MAIN DISHES • DESSERTS HOLIDAY TRADITIONS • KIDS APPETIZERS • THIS AND THAT MAIN DISHES • DESSERTS HOLIDAY TRADITIONS • KIDS APPETIZERS • THIS RAVIOLI BAKEAND THAT MAIN DISHES • DESSERTS HOLIDAY TRADITIONS • KIDS APPETIZERS • THIS AND THAT MAIN DISHES • DESSERTS HOLIDAY TRADITIONS • KIDS APPETIZERS • THIS AND THAT MAIN DISHES • DESSERTS KEY LIME PIE HOLIDAY TRADITIONS • KIDS
Desserts
Devils on Horseback
Candied Apple Pie
12 cooked shrimp 6 slices bacon, cooked
Barbecue sauce Mozzarella cheese
Wrap cooked bacon around shrimp and hold with a toothpick. Bake at 350°F until hot. Top with barbecue sauce and top with Mozzarella cheese. Serve when cheese is melted and hot. Penny Treanor, Shullsburg, WI
Raw Vegetable Dip ⁄3 cup sour cream 11⁄2 tsp. dill weed 1 ⁄3 cup mayonnaise ⁄2 tsp. salt 2 Tbsp. grated onion 1 tsp. salad vinegar 1 ⁄2 tsp. horseradish Combine ingredients in mixing bowl and mix until smooth and even. Annibelle Aide, Highland, WI 2 1
Tennessee Salsa 15.8 oz. can Bush’s purple hull peas, drained 1 can white shoepeg corn, drained 1 can diced tomatoes, basil, garlic & oregano flavored
1 big can diced tomatoes 8 oz. Italian dressing Onions Jalapeño peppers
Chop onions and peppers, if desired. Mix all ingredients together and marinate in refrigerator for at least 2 hours. Serve with tortilla chips. Shirley Reuter, Dickeyville, WI
Cookie Salad 2 boxes vanilla pudding (any kind) 2 cups buttermilk 2 cups whole milk or 2% 2 tubs Cool Whip
⁄2 cup drained fruit, pineapple and mandarin oranges 11⁄2 cups crushed cookies, any kind or favorite kind
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Mix first 3 ingredients together, whisk. Fold in Cool Whip. Add fruit. Let set overnight. Add crushed cookies. Save some for garnish. Penny Treanor, Shullsburg, WI
9 inch unbaked pie shell 3 lbs. tart cooking apples 11⁄4 cups light brown sugar, firmly packed
⁄4 tsp. salt 1 cup sifted all-purpose flour 1 ⁄2 cup butter 1
Make pie shell and set aside. Wash, peel and cut apples into thin slices. Add 1⁄2 cup sugar and salt; mix lightly. Pack firmly as possible into pastry lined 9 inch pie plate. Combine remaining 3⁄4 cup sugar and flour. Add butter and cut in until mixture resembles coarse crumbs. Sprinkle over apples and press down firmly, especially at edges to retain juices. Bake in preheated oven at 350°F. for 1 hour and 20 minutes or until apples are tender. Place piece of foil in bottom of oven to catch any juices that may boil out. Serve cold with whipped cream. Joanne Udelhofen, Potosi, WI
Bacon Cracker Snacks Put a little brown sugar or Parmesan cheese on a Club cracker. Wrap a 1⁄2 slice of bacon around the cracker covering completely. Place on wire rack above a cookie sheet. Bake 2 hours at 250°F. Yummy warm or cold. Dena Dietzel, Cuba City, WI
Dutch Apple Dessert 5 medium all-purpose 11⁄2 cups biscuit baking mix apples, pared, cored and 1⁄2 cup firmly packed brown sliced sugar 1 14 oz. can sweetened ⁄2 cup chopped nuts condensed milk Vanilla ice cream, optional 1 tsp. ground cinnamon 1 ⁄2 cup plus 2 Tbsp. cold butter Preheat oven to 325°F. In medium bowl, combined apples, sweetened condensed milk and cinnamon; set aside. IN large bowl, cut 1⁄2 cup butter into 1 cup biscuit mix until crumbly. Stir in apple mixture. Pour into a greased 9 inch square baking pan. I small bowl, combine remaining 1⁄2 cup biscuit mix and sugar. Cut in remaining 2 tablespoons butter until crumbly. Add nuts. Sprinkle evenly over apple mixture. Bake 1 hour or until golden. Serve warm with ice cream, if desired. Joanne Udelhofen, Potosi, WI
Cashew Coconut Crunch 1 cup butter 1 cup white sugar 1 Tbsp. white corn syrup
1 cup cashew pieces 1 cup unsweetened coconut flakes
In a heavy pan butter, sugar and corn syrup. On medium heat, bring to a boil, stirring constantly cooking to a golden brown color, 290°F. on a candy thermometer, about 6 minutes once it boils. Remove from heat and quickly stir in cashew pieces and coconut flakes (Bob’s Red Mill). Pour on to a buttered cookie sheet spreading it out a bit. Cool and break up into pieces. Can omit coconut and use 2 cups cashews. Dena Dietzel, Cuba City, WI
Chocolate Brownie & Mousse Trifle 1 box brownie mix 4 oz. instant chocolate pudding mix 1 ⁄2 cup water 14 oz. can sweetened condensed milk
8 oz container whipped topping 12 oz. container whipped topping 1 chocolate candy bar
Prepare brownies according to package directions. Cool completely and cut into 1 inch pieces. Mix dry pudding mix, water and sweetened condensed milk until smooth. Fold in 8 oz. whipped topping. In trifle place a layer of brownies, layer of pudding ingredients, layer of whipped cream. Repeat layers. Shave the chocolate bar on top. Refrigerate for 8 hours. Spread each layer from the middle to the outside to keep you trifle clean looking Debbie Winkers, Fennimore, WI
Zucchini Fries 2 thin (1 inch diameter) zucchini 2 thin (1 inch diameter) yellow squash
1 tsp. salt 1 ⁄2 tsp. oil 1 tsp. minced fresh basil, optional
Cut the zucchini and squash into fries about 2 inches long and 1⁄2 inch thick. In a large non-stick frying pan over medium high heat, saute the vegetables in the oil for 5 minutes or until lightly browned. Sprinkle with basil. Rosalie R. May, Mineral Point, WI
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www. YourShoppingNews.com • Grant, Iowa, Lafayette Shopping News — October 26, 2021 - Page 12
Appetizers
Chocolate Poke Cake 15 oz. box dark chocolate cake mix plus ingredients called for on box 3.5 oz. pkg. instant dark chocolate pudding 3 cups milk, divided 14 oz. can sweetened condensed milk 1 cup dark chocolate hot fudge sauce
Topping: 3.5 oz. pkg. instant dark chocolate pudding 8 oz. container frozen whipped cream 2 dark chocolate candy bars, shopped
Make cake according to package directions and bke in a 9x13 inch baking pan. In a medium bowl, mix 1 box of pudding with 2 cups milk. Using the end of wooden spoon, poke holes all over cake. Pour pudding mixture slowly over cake, filling the holes. In a microwave-safe bowl, combine sweetened condensed milk and hot fudge sauce. Microwave 1 minute then stir and microwave 30 seconds more. Continued 30 second intervals until smooth and pourable. Slowly pour over cake, filling the holes. Chill cake until cool. In medium bowl, whisk together the second pudding mix and remaining mix. Fold in whipped topping. Spread mixture evenly over cake and top with chopped chocolate bars. Chill at least 4 hours before slicing and serving. Linda Kieler, Cuba City, WI
14 oz. can sweetened condensed milk 12 oz. Cool Whip 20 oz. can crushed pineapple, drained 1 cups chopped walnuts 1 cup chopped Maraschino cherries
8 oz. carton Cool Whip, thawed 9 inch graham cracker crust
In bowl, beat softened cream cheese, butter, sugar and vanilla. Beat in cooled chocolate chips. Fold in Cool Whip. Spoon filling into crust. Decorate as desired. LuAnn Wagner, Lancaster, WI
Chocolate Chip Cookies ⁄2 cup butter 1 cup shortening 1 cup white sugar 1 cup brown sugar 3 eggs
Cookies From Cake Mix Chocolate cake mix 2 ⁄3 cup oil 2 eggs
3 tsp. vanilla 1 Tbsp. water 11⁄2 tsp. baking soda 4 cups flour 3 cups chocolate chips
Beat shortening, butter and sugars. Beat in eggs, water and vanilla until light nd fluffy., Add dry ingredients and blend. Stir in chips. Drop from teaspoon onto ungreased pan. Bake at 375°F. for 10 minutes. Michelle Myhre, Bloomington, WI
Funnel Cakes 8 cups oil for frying 1 tsp. baking powder 1 11⁄2 cups milk ⁄2 tsp. cinnamon 1 2 eggs ⁄2 tsp. salt 3 2 cups flour ⁄4 cup powdered sugar In a deep fryer or heavy pan/skillet, heat oil for 375°F. In a large bowl, beat milk and eggs. Combine flour, baking powder, cinnamon and salt. Stir into the egg mixture until smooth. While covering a 1⁄2 inch funnel with one hand, pour in 1 cup of batter. Make a swirl/zig-zag pattern about 6-7 inches in diameter into hot oil. Fry on both sides until golden brown. Remove and drain on paper towels. Sprinkle with powdered sugar and serve warm. Christy Herr, Mineral Point, WI
1 tsp. vanilla 6 oz. chocolate chips 1 ⁄2 cup chopped nuts
1 2 eggs ⁄2 cup oil 1 cup sugar 1 jar junior carrots baby 1 tsp. baking soda food 1 1 tsp. cinnamon ⁄2 cup chopped walnuts, 1 ⁄2 tsp. salt optional 1 cup flour Mix ingredients. Bake in 9x13 inch pan at 350°F for 20-30 minutes. When cool, frost with cream cheese frosting. Annibelle Aide, Highland, WI
Variety Bread Pudding 11⁄2 cups skim milk 1 egg 1 ⁄2 cup honey 1 tsp. vanilla 1 ⁄4 tsp. ground cinnamon 1 ⁄4 tsp. grated nutmeg
4 cups oat bread cubes or whole grain or raisin bread 2 cups raspberries, blueberries, cherries or peaches, chopped
Mix half of dry cake mix, oil, eggs and vanilla in large bowl until smooth. Stir in rest of cake mix. Any flavor of cake mix works. See variations. Drop on sheets 2 inches apart. Bake 10-12 minutes. Cool on sheet. Variations: Lemon cake mix - use 3 cups white chips and 41⁄2 cups dried cranberries. Space cake mix - use 1⁄2 cup chopped nuts and 2 peeled Gala apples, coarsely chopped. Paula Erickson, Potosi, WI
In a large bowl, whisk together milk, egg, honey, vanilla, cinnamon and nutmeg. Add the bread and raspberries. Coat 2 quart casserole with non-stick spray. Place in casserole, uncovered. Bake at 350°F. 45-50 minutes. Per serving: 198 calories, 2.3g fat, 2.4g dietary fiber, 1mg cholesterol, 195 mg sodium Rosalie R. May, Mineral Point, WI
Dairy State Apple Pie With Cheddar Cheese Crust
Cookie Butter Cheesecake in the Instant Pot
5 large Granny Smith 3 oz. cream cheese, room apples, thinly sliced temperature Pie Crust: 1 large egg 1 1 cup all-purpose flour ⁄2 cup sugar 1 Milk ⁄2 cup walnuts or pecans 5 Tbsp. cold butter, cubed Topping: 1 1 ⁄2 cup shredded Cheddar ⁄4 cup all-purpose flour cheese, room temperature 1⁄4 cup sugar 1 1 ⁄2 tsp. salt ⁄4 tsp. cinnamon Filling: 2 Tbsp. cold butter, cubed Measure out 5 cups of apples in a bowl; set aside in the refrigerator, covered, to prevent browning. For pie crust: In a bowl, Stir flour and salt together. Add Cheddar cheese and butter. Using a pastry cutter, cut in ingredients until crumbly. Stir in milk, one tablespoon at a time until pastry holds together. Form into a ball. Place in a lightly greased bowl. Cover and set aside in the refrigerator for 15 minutes. Remove; set aside until you need to put pie together. For the filling: Place cream cheese in a small mixing bowl. Beat on medium speed until no longer lumpy. Add egg and sugar; beat until well blended. Remove apples from the refrigerator, take cover off and pour the filling over the apples. Stir until apples are completely covered with the filling; set aside. Cut up walnuts or pecans for the topping; set aside. I prefer walnuts on my pie. For the topping: In a bowl, mix together flour, sugar and cinnamon. Cut in cold butter with a pastry cutter until crumbly; set aside. Preheat oven to 350°F. while you put the pie together. To assemble the pie: Flour your board or countertop. Place your dough ball on the board. Flour rolling pin and top of dough ball lightly. Roll out to 9 inch diameter. Place dough in lightly sprayed dish or pan. Flute crust edge. Pour apple mixture into the crust. Arrange apples in even layers. Sprinkle on crumbly topping. Sprinkle with chopped nuts on top of crumbly topping, covering whole top of the pie. Place in preheated oven. Bake at 350°F. for 55 minutes and filling is bubbly. If the edges of the crust gets too brown, cover it with tin foil the last 15 minutes of baking. When done baking, remove from the oven and cool 30 minutes. Drizzle top of pie with caramel ice cream topping. When cool, top pie slices with vanilla ice cream. Judy Andrews, Darlington, WI
Biscoff Cookie Crust: 3 Tbsp. sugar 5 Tbsp. melted butter 8.8 oz. Biscoff cookies, pulsed into crumbs 1 ⁄4 tsp. cinnamon Mix all these ingredients. (Can substitute 11⁄4 cups graham cracker crumbs in place of the Biscoff cookies for a plain cheesecake)
Cheesecake Filling: 16 oz. cream cheese 1 ⁄4 tsp. kosher salt 2 tsp. vanilla extract 1 Tbsp. cornstarch 1 cup white sugar 2 large eggs plus 1 egg yolk 1 ⁄2 cup sour cream
Spray a 7 inch springform pan with a non-stick cooking spray. Press the crumb mixture into the bottom of the pan and about 1 inch up the sides. Place in the freezer 15-20 minutes. *Very important to have cream cheese, eggs and sour cream room temperature! This is your basic cheesecake filling recipe. Cookie butter gets swirled in later. Using a hand mixer beat cream cheese, salt, vanilla and cornstarch until smooth 1-2 minutes. Add sugar slowly and let it mix in completely. Add eggs 1 at a time until mixed through. Fold in sour cream until combined. Pour half batter in the crust. Pipe 1⁄4 cup Biscoff cookie butter on top. Use Ziploc bag snipping a corner off. Pour remaining cheesecake filling on top. Swirl batter using a knife. Wrap bottom of springform pan tightly with aluminum foil. Cover the top of the springform pan with foil and wrap tightly around the rim. Pressure cook: pour 11⁄2 cups water into the bottom. Place trivet in. Place the springform pan on the trivet or use a silicone sling and lower into the pot. Be sure the seal is placed correctly within the lid. Lock the lid in place and set to sealing. Cook on manual high pressure for 37 minutes and allow the Instant Pot to naturally release its pressure for 25 minutes afterward (the ‘keep warm’ setting should still be on, you don’t want to turn your IP off completely). Let cool. Carefully remove from your IP. Remove the top foil and using a paper towel gently wipe any moisture that may be on the surface of your cake. Leave on your counter 3 hours before placing it in the refrigerator to cool overnight or at least 4 hours. Top cheesecake with piped cookie butter and whipped cream. Serve. Dena Dietzel, Cuba City, WI
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2 Tbsp. lemon juice 9 oz. and 6 oz. graham cracker pie crusts Additional walnuts and Maraschino cherries for top of pie
In a large bowl, combine milk and Cool Whip. Fold in pineapple, nuts, cherries and lemon juice. Pour into 2 crusts. Freeze until firm, about 4 hours. Can put some Cool Whip on top of pie; add cherries and nuts. Tony Jones, Darlington, WI
Chocolate Cake 8 oz. pkg. cream cheese 1 ⁄4 cup butter 1 ⁄3 cup sugar 11⁄2 tsp. vanilla 11⁄2 cups milk chocolate chips, melted and cooled
Carrot Bars
Frozen Hawaiian Pie
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Page 13 - October 26, 2021 — Grant, Iowa, Lafayette Shopping News • www.YourShoppingNews.com
Desserts
www. YourShoppingNews.com • Grant, Iowa, Lafayette Shopping News — October 26, 2021 - Page 14
Desserts Chocolate Cherry Bars or Cake 18 oz. devil’s food cake mix 20 oz. can cherry pie filling 2 eggs
1 cup chocolate chips 1 cup walnuts 1 tsp. vanilla extract
In a large bowl, combine all ingredients; stir and mix until all are mixed well. Spoon into a sprayed or greased 9x13x2 inch baking dish or pan. Bake at 350°F. for 25-30 minutes or until a toothpick tests done. Cool on a wire rack. When cool, use any frosting you like or frost with Cool Whip. Tony Jones, Darlington, WI
Holiday Toffee Bars 13⁄4 cups flour 1 ⁄2 cup sugar 1 ⁄2 cup brown sugar 1 tsp. cinnamon 1 ⁄4 tsp. nutmeg 1 ⁄4 tsp. ginger
1 cup butter 1 egg 1 tsp. vanilla 11⁄2 cups chocolate chips 3 ⁄4 cup chopped pecans
Mix all except chips and pecans. Put in a 10x15 inch jelly roll pan. Press in and bake 25 minutes in 325°F. oven. Sprinkle immediately with chocolate chips. Let set 5 minutes; spread chocolate and top with nuts. Cut in bars while warm. Mary Sue Bausch, Cassville, WI
Key Lime Pie 1 Tbsp. lime zest 4 egg yolks, well beaten 1 ⁄2 cup Key Lime juice Oreo or graham cracker crust 1 can sweetened condensed Whipped cream milk Mix egg yolks, lime juice, milk and lime zest well. Pour into crust. Bake 15-17 minutes at 350°F. Top with whipped cream when served. Nola Sitts, Lancaster, WI
Mississippi Mud Cake 2 sticks butter 2 cups sugar 4 eggs 11⁄2 cups flour 1 ⁄2 cup cocoa 11⁄2 cups chopped nuts 1 tsp. vanilla 1 jar marshmallow creme
Frosting: ⁄2 cup butter 1 ⁄2 cup cocoa 1 ⁄2 cup milk 1 tsp. vanilla 1 pinch salt 1 tsp. baking powder 1 box powdered sugar
Buttermilk Brownies 2 cups flour 2 cups sugar 1 tsp. baking soda 1 ⁄4 tsp. salt 1 cup butter 1 cup water 1 ⁄3 cup baking cocoa 1 ⁄2 cup buttermilk
2 eggs 11⁄2 tsp. vanilla Frosting: 1 ⁄4 cup butter 3 Tbsp. cocoa 3 Tbsp. buttermilk 21⁄4 cups powdered sugar
Heat oven to 350°F. Mix flour, sugar, baking soda and salt; set aside. In saucepan, put butter, water and cocoa; bring just to a boil. Add to flour mixture and beat with mixer. Add eggs, milk and vanilla. Bake for 35 minutes in a 9x13 inch greased pan. For frosting: In saucepan, bring butter, cocoa and buttermilk to boil; remove from heat. Add powdered sugar and beat until smooth. Spread over slightly cooled brownies. Add nuts, if desired. Carla Lenz, Lancaster, WI
Peanut Butter Pies 1 pkg. fat free cream cheese 3 ⁄4 cup creamy peanut butter 1 can sweetened condensed milk
1 tsp. vanilla 12 oz. Cool Whip, thawed 2 graham cracker crusts
In a large bow, beat cream cheese and peanut butter until smooth. Peat in milk and vanilla until blended. Fold in topping. Pour into crusts. Freeze for 8 hours. Remove from freezer 10 minutes before serving. Mary Nondorf, Highland, WI
Pineapple Bars 2 cups flour 2 eggs 1 11⁄2 cups sugar ⁄4 cup brown sugar 1 1 tsp. baking soda ⁄2 cup nuts 20 oz. can crushed pineapple, drained Mix flour, sugar, soda, pineapple and eggs. Pour on greased cookie sheet. Mix together brown sugar and nuts. Sprinkle over mixture. Bake at 350°F. for 30 minutes. Carla Lenz, Lancaster, WI
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Beat butter and sugar. Add eggs, one at a time and beat well. Add flour, cocoa; beat well. Add nuts and vanilla. Bake in 9x13 inch pan at 350°F. for 30 minutes. Cool 10 minutes. Spread marshmallow creme on top. Prepare frosting: Heat butter, cocoa and milk together. Add vanilla, salt, baking powder and powdered sugar. Pour over cake. Sharon Mathias, Potosi, WI
Pizza Cookie 1 171⁄2 oz. pkg. sugar cookie ⁄3 cup powdered sugar mix 2-3 tsp. milk 2 ⁄3 cup mini M&M’s Mix cookie mix according to package directions. Spread onto greased pizza pan. Top with M&M’s. Press gently into dough. Bake 20-24 minutes. Cool for 2 minutes. Blend sugar and milk; drizzle over top. Cut into wedges. Carla Lenz, Lancaster, WI
Quick Apple Cinnamon Rolls Neapolitan Coconut Slices 12 oz. white chocolate chips 14 oz. can sweetened condensed milk 3 Tbsp. unsalted butter 1 ⁄2 tsp. salt 1 tsp. vanilla
3 cups shredded coconut 2 Tbsp. melted chocolate chips. 1 drop of red food coloring OR a little Maraschino cherry juice and 1⁄2 tsp. almond extract
This reminds me of the Brach’s Candy. Spray a 9 inch pan with cooking spray. Line pan with a good overhang using plastic wrap. This overhang will cover the candy in the refrigerator and allow us to pop it out for cutting later. In a saucepan over medium heat combine white chocolate chips, sweetened condensed milk, butter, salt and vanilla. Cook stirring until smooth. Stir in coconut. Separate mixture into 3 bowls. Bowl 1: Stir in melted chocolate chips. Bowl 2:. Add nothing. This is our white layer. Bowl 3: Add 1 drop of red food coloring OR a little maraschino cherry juice and almond extract. Layer chocolate-white-red in your pan. One layer of each. Cover and refrigerate 2 hours. Cut into pieces and wrap individually with waxed paper. Dena Dietzel, Cuba City, WI
Kids Eggs 7 eggs
⁄2 cup milk
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Whisk together. Heat 1 tablespoon of butter in a pan. Add eggs to pan and stir until done. Enjoy! Sarah Herr, Mineral Point
1 can cinnamon rolls (refrigerator/freezer section) 1 can apple pie filling Push cinnamon rolls in greased cupcake/muffin pan; push up on sides. Fill each with apple pie filling. Bake at 400°F. for 15-20 minutes. Drizzle with white icing on tops if included with rolls can). Serving size: 8-12 rolls. Rosalie R. May, Mineral Point, WI
Sawdust Pie 7 egg whites 11⁄2 cups white sugar 11⁄2 cups graham cracker crumbs
11⁄2 cups chopped pecans 11⁄2 cups flaked coconut 1 recipe pastry for a 9 inch single crust pie
Mix the egg whites (unbeaten) and sugar. Stir in graham cracker crumbs, pecans and coconut by hand until well blended. Pour into unbaked pie shell. Bake in preheated 325°F. oven until glossy and set. About 25-30 minutes. DO NOT OVERBAKE. Center should be gooey. Serve with whipped cream. Dena Dietzel, Cuba City, WI
Molasses Cookies 21⁄4 cups flour 1 cup brown sugar 2 tsp. baking soda 1 ⁄4 tsp. salt 1 tsp. cinnamon
⁄2 tsp. cloves 1 tsp. ginger 3 ⁄4 cup butter, softened 1 ⁄3 cup molasses 1 egg 1
Roll into balls and dip in sugar. Bake at 350°F. Carla Lenz, Lancaster, WI
Rhubarb Upside Down Cake 4-5 cups cut-up rhubarb 1 box strawberry Jell-O 1 ⁄4 cup sugar 1 yellow or white cake mix 3 cups miniature marshmallows Spray or grease 9x13 inch pan with margarine. Spread the cut-up rhubarb over bottom of pan. Sprinkle with sugar and Jell-O. Spread the marshmallows over all. Cover with prepared cake mix and bake for about 45 minutes at 350°F. This cake is very good! Annibelle Aide, Highland, WI
Orange Dreams 1 cup butter 1 ⁄2 cup white sugar 1 ⁄2 cup brown sugar 1 egg 1 Tbsp. orange extract
21⁄4 cups flour ⁄4 tsp. baking soda 11⁄2 cups white chocolate chips
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Mix butter and both sugars until well blended. Beat in egg and orange extract. Gradually add flour and baking soda to the creamed mixture. Stir in the chips. Bake on an ungreased cookie sheet for 10-12 minutes in a 350°F. oven. Drizzle with white icing. Debbie Winkers, Fennimore, WI
Rhubarb Sauce ⁄2- ⁄4 cup sugar ⁄2 cup water 1 lb. rhubarb, cut in 1 inch pieces (4 cups) Ground cinnamon, if desired In a 2 quart saucepan, heat sugar and water to boiling, stirring occasionally. Stir in rhubarb. Reduce heat; simmer, uncovered, about 10 minutes, stirring occasionally until rhubarb is tender and slightly transparent. Stir in cinnamon. Serve sauce warm or chilled. Marcia McCullick, Linden, WI
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Holiday Traditions Herb Spread
S’more Drops
⁄2 cup Parkay spread 1 tsp. dried basil leaves, oregano leaves, cilantro leaves or dill weed, crushed Mix ingredients until well blended; chill. Serve with warm rolls or crackers. Prep time: 10 minutes plus chilling. Variations: Substitute 1 Tbsp. fresh herbs for dried; 1 Tbsp. Parkay margarine for spread. Herb spread may be refrigerated for 2 weeks. Rosalie R. May, Mineral Point, WI
1 4 cups Golden Grahams ⁄3 cup light corn syrup 11⁄2 cups miniature 1 Tbsp. butter 1 marshmallows ⁄2 tsp. vanilla 1 cup semi-sweet chocolate chips In a large bowl, combine cereal and marshmallows; set aside. Place chocolate chips, corn syrup and butter in a 1 quart microwave-safe dish. Microwave, uncovered, on high for 2 minutes or until smooth. Stir in vanilla. Pour over cereal and mix well. Drop by tablespoons onto waxed paper lined baking sheet. Cool to set. Yummy. Shirley Reuter, Dickeyville, WI
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Frankfurter Noodle Casserole ⁄2 cup chopped green pepper 2 Tbsp. prepared mustard 1 Tbsp. flour 12⁄3 cup milk
1 small onion, diced ⁄2 tsp. salt 2 cups cheese 3 cups cooked noodles 1 lb. frankfurters
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Au Gratin Potato Casserole 32 oz. pkg. frozen Southern style hashbrowns 16 oz. sour cream 16 oz. (2 cups) shredded Cheddar cheese 26 oz. can cream of mushroom soup
⁄4 cup melted butter 1 small onion, finely chopped 2 lbs. hamburger 2 cups crushed corn flake cereal 1
Fry the hamburger and onions together. Stir together first 6 ingredients in large bowl after frying hamburger. Stir in with the rest. Spoon potato mixture into a lightly greased 13x9 inch baking dish. Sprinkle evenly with butter. Bake at 350°F. for 45 minutes or until bubbly. Top with crispy fried onions. Marcia McCullick, Linden, WI
Baked French Toast 1 stick butter or margarine 1 cup brown sugar 1 tsp. cinnamon 6 slices of TEXAS type bread do not use regular bread
5 eggs 11⁄2 cups milk Pinch of salt
Melt butter in 9x13 inch pan. Add brown sugar and cinnamon. Cover with TEXAS bread. Beat eggs, milk & pinch of salt. Pour over Texas bread. Cover with aluminum foil and let stand in the refrigerator overnight. Bake at 350°F. for 45 min. Flip over when serving. Sandy Allen, Platteville, WI
1 lb. penne noodles 2 cups shredded chicken 1 jar Alfredo pasta sauce 3 ⁄4 cup ranch dressing
Simmer milk and salt over low heat just below boiling. Melt cheese. Mix all in buttered 10x6 inch baking dish. top with frankfurters. Pour cheese over all. Bake at 350°F. for 30 minutes. Sharon Mathias, Potosi, WI
Crusted Tilapia Six 3 oz. sections of tilapia 1 Tbsp. fresh garlic, chopped 1 ⁄2 cup lemon juice
1 cup melted butter 24 Ritz crackers, crushed Salt and pepper
Set oven to 350°F. Lightly grease a 9x13 inch baking pan. Mix garlic and lemon juice; set aside. Spread tilapia in pan. Pour garlic/lemon juice over tilapia. Sprinkle crushed crackers over top. Sprinkle with salt and pepper. Bake at 350°F. for 45 minutes. Yields 6 servings. Janet Sniff, Darlington, WI
Brown Sugar Garlic Bacon Wrapped Pork Chops ⁄4 cup brown sugar 2 tsp. garlic powder 1 ⁄2 tsp. salt
6-8 slices chopped cooked bacon 2 cups shredded Mozzarella or Cheddar cheese
Mix cooked penne, chicken, sauce and dressing together until coated well. Place in a 9x9 inch pan. Sprinkle cheese on top and top with chopped bacon bits. Bake at 350°F. for 20-25 minutes and let stand for 5 minutes. Debbie Winkers, Fennimore, WI
12 slices bacon 6 boneless pork chops, 3 ⁄4 inch thick
In a small bowl, combine the brown sugar, garlic powder and salt. Wrap two slices of bacon around each chop. Rub each side of bacon wrapped chop with the brown sugar mixture. Bake at 350°F. for 30 minutes. Broil additional 5 minutes or until the bacon is crisp on top. Makes 6 servings. Linda Kieler, Cuba City, WI
⁄4 tsp. pepper ⁄4 cup vegetable oil
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Mix cornmeal, salt, pepper well. Slice tomato into 1⁄4 inch pieces. Place in cornmeal, pat, cover both sides. Put in oil. Brown in pan 5 minutes, turning once. Rosalie R. May, Mineral Point, WI
26 oz. pasta sauce 1 tsp. dried parsley 3 cups shredded Mozzarella cheese
Preheat oven to 375°F. Combine cooked meat and sauce. Place 1 ⁄2 cup sauce mix in the bottom of a 9x13 inch baking pan. Place a layer of ravioli on top of the sauce. Place 3⁄4 cup cheese on top. Next, layer 1 cup sauce and repeat layers until done. You may want more sauce or cheese depending on your family’s preference. Bake for 40 minutes or until bubbly and all cheese is melted. ENJOY! Katrina Gleason, Shullsburg, WI
Over 100 Years of Fine Quality Meats!
1 3 lbs. hamburger ⁄3 cup ketchup 1 small onion minced 2 Tbsp. brown sugar 1 1 cup bread crumbs ⁄4 tsp. salt 2 Tbsp. Worcestershire sauce Mix together all ingredients. Press into muffin tins that have been sprayed with non-stick cooking spray. Fills two 12 cup tins. Brush tops with ketchup. Bake at 375°F. until done, about 20-25 minutes. To Freeze: Place tins in freezer for one hour. Remove from muffin tins and wrap each tightly in aluminum foil. Place in zip top freezer bags. Will keep for over 3 months in freezer. Remove amount needed for meal from freezer and thaw in refrigerator overnight. Great to have on weeknight when you want something fast and hearty. Warm in microwave or air fryer. Watch they don’t get too brown in air fryer. Sherlyn Kleinow, Lancaster, WI
Orange Glazed Chicken 11⁄2 cups water 4 boneless, skinless chicken breasts, cut into pieces 1 Tbsp. oil 1 cup orange juice 1 cup chicken broth
11⁄2 Tbsp. cornstarch 1 tsp. onion powder 1 ⁄4 tsp. salt 11⁄2 cups instant rice, uncooked 2 Tbsp. orange marmalade
For rice: Bring water to a boil. Stir in rice; cover. Remove from heat. Let stand 5 minutes or until rice is absorbed. Fluff with a fork. For chicken: Brown chicken on both sides in hot oil in large skillet. Move chicken to side of skillet. Mix orange juice, chicken broth, cornstarch, onion powder and salt; add to skillet. Bring to a boil. Reduce heat; cover and simmer until chicken is thoroughly cooked, 10 minutes. Spoon marmalade over chicken. Cover; remove from heat. Let stand 5 minutes. Serve immediately over rice. Serves 4. Donna Zee, Belmont, WI
Chicken Tetrazzini
Ravioli Bake 20 oz. frozen cheese-filled ravioli 1 lb. sausage or ground beef, cooked
Fried Green Tomatoes 1 under-ripe tomato 1 ⁄2 cup yellow cornmeal 1 ⁄2 tsp. salt
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Chicken-Bacon Ranch Baked Penne
Muffin Meatloaf
16 oz. box linguine, cooked 1 ⁄2 cup butter, softened 4 chicken breasts, cooked and diced 2 cans cream of chicken soup 2 cups sour cream
1 tsp. salt ⁄2 tsp. pepper 1 ⁄2 cup chicken broth 2 Tbsp. Parmesan cheese, grated 2 cups Mozzarella cheese, grated 1
Cook noodles according to box; set aside. In bowl, combine butter, cooked chicken, soups, sour cream, salt, pepper and chicken broth; mix well. Add noodles. Spray 9x13 inch pan. Sprinkle cheeses on top. Bake at 350°F. for 40-45 minutes. Debi Mueller, Shullsburg, WI
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Main Dishes
www. YourShoppingNews.com • Grant, Iowa, Lafayette Shopping News — October 26, 2021 - Page 16
This & That Bacon Mashed Potatoes 6 cups mashed potatoes 1 ⁄2 cup milk 8 oz. cream cheese
11⁄2 cups cheese ⁄2 lb. bacon, fried crisp Garlic to taste
1
LuAnn Wagner, Lancaster, WI
BLT Pasta Salad 16 oz. pasta, cooked 1 lb. bacon, cooked & chopped into bite-size pieces 1 ⁄2 red onion, diced 11⁄2 cups cheese, cubed 2 cups Romaine lettuce, chopped
Cherry tomatoes Green & red peppers Green & black olives 1 oz. pkg. dry ranch dressing 11⁄2 cups Miracle Whip 1 ⁄2 cup sour cream
Combine Miracle Whip, sour cream and ranch dressing. Cook pasta; rinse with cold water. Add rest of ingredients. Sandy Hess, Cuba City, WI
Bread 3 pkgs. active dry yeast or compressed yeast 1 ⁄2 cup warm water 1 ⁄2 cup sugar
4 tsp. salt ⁄3 cup melted shortening 5 cups water 16 to 18 cups flour
1
Sprinkle dry yeast over warm (110°F) water or crumble compressed yeast into lukewarm (85°F) water. Combine sugar, salt, shortening and water in 5 quart bowl. Stir in 8 cups flour. Add yeast and enough of remaining flour (8 to 10 cups) to make stiff dough that cleans the bowl when you stir. Knead on lightly flour surface until smooth and satiny (5 to 8 minutes). Place in greased bowl; turn to bring greased side up. Cover; let rise in warm place until doubled. Punch down down, Turn out on floured board. Divide in half. Set aside one half to rise again. Divide other portion in half; shape each half into smooth ball; let rest 10 minutes. Shape into 2 loaves. Place in greased 9x5 inch pans. Grease top lightly. Cover and let rise until doubled, about 1 hour. Bake in hot oven (400°F) 40-50 minutes. Immediately turn out of pans on rack. Cool. Sharon Mathias, Potosi, WI
Confetti Snack Mix 16 oz. pkg. plain M&M’s 16 oz. pkg. peanut M&M’s 15 oz. pkg. golden raisins
111⁄2 oz. can mixed nuts 11 oz. pkg. butterscotch chips
Combine all in a large bowl. Transfer to airtight containers. Store in cool, dry place. Sharon Mathias, Potosi, WI
Cranberry Cashew Clusters 2 cups milk chocolate chips 2 ⁄3 cup cashews
⁄3 cup dried cranberries
1
In a heavy saucepan or microwave, melt the chocolate chips; stir until smooth. Stir in cranberries and cashews. Drop by teaspoonfuls on a waxed paper lined baking sheet. Let stand until set. Store in airtight container. Marcia McCullick, Linden, WI
Good Old Fashioned Pancakes 11⁄2 cups flour 11⁄4 cups milk 1 Tbsp. sugar
3 Tbsp. butter, melted 1 egg
In a large bowl,sift together the flour, baking powder and sugar. Make a well in the center and pour the milk, egg, melted butter; mix until smooth. Heat lightly oiled griddle or frying pan over medium heat. Pour or scoop the batter on the griddle, using approx. 1⁄4 cup for each pancake. Brown on both sides and serve hot. Marcia McCullick, Linden, WI
1 lb. baby carrots 4 Tbsp. butter 2 Tbsp. orange juice
1 Tbsp. brown sugar 1 ⁄2 tsp. salt Parsley
Place carrots in a greased casserole. Dot with butter. Mix orange juice and brown sugar. Pour over carrots. Bake 1 hour or until done. Sprinkle with parsley. Carla Lenz, Lancaster, WI
Golden Raisin Bran Muffins 1 cup unsweetened applesauce 1 ⁄3 cup vegetable oil 1 ⁄4 cup milk 1 egg, slightly beaten 1 cup raisin bran 1 ⁄2 cup raisins
⁄4 cup flour ⁄4 cup whole wheat flour 1 ⁄3 cup packed brown sugar 3 tsp. baking powder 1 tsp. cinnamon 1 ⁄2 tsp. baking soda 1 ⁄4 tsp. salt 3 3
In a bowl, combine applesauce, oil, milk and egg. Stir in raisin bran and the raisins; let set for 5 minutes. In the next bowl, mix the flours, brown sugar, baking powder, cinnamon, baking soda and salt. Stir in the bran mix just until blended. Bake at 360°F. for 15-20 minutes. I made cupcake muffins 3⁄4 full and topped with pecans. Mary Sue Bausch, Cassville, WI
2 large apples chopped into medium size pieces 1 cup grapes - slice each in half 1-2 sliced bananas
32 oz. pkg. frozen hashbrown potatoes, thawed 8 oz. sour cream 103⁄4 oz. can cream of mushroom soup 1 cup shredded Cheddar cheese
⁄2 cup chopped onion 2 cups corn flakes cereal, crushed 3 ⁄4 cup butter, melted Garnish: Fresh curly-leaf parsley sprigs 1
⁄ 2 cup chopped walnuts ⁄4 cup mayo 2 Tbsp. sour cream 1 3 ⁄2- ⁄4 tsp. sugar 1 ⁄2 tsp. lemon juice 1 1
Mix all the fruit together and add the premixed mayo, sour cream, sugar and lemon juice. Refrigerate. Debbie Winkers, Fennimore, WI
Salsa
Hashbrown Casserole
9 cups peeled & diced tomatoes 3 cups diced onions 3 cups diced green peppers 8-9 diced jalapeño peppers removing half of seeds or pith -- medium hot
6 tsp. canning salt (if not using fresh tomatoes do not add salt) 8 cloves garlic diced or crushed or 4 tsp. minced garlic 1 cup white vinegar 12 oz. can of tomato paste
Preheat oven to 350°F. Stir together first 5 ingredients and half of the butter until well blended. Spoon into a greased 2-3 quart baking dish. Crush the cereal and stir in the remaining butter. Sprinkle over the potato mixture. Bake at 350°F. for 50 minutes. Marcia McCullick, Linden, WI
Cook fresh tomatoes & then add above ingredients and simmer up to 60 minutes. Add tomato paste & heat thoroughly. Nancy Parkos, Dodgeville, WI
Honey Banana Bread
Sweet Potato Casserole
1 cup butter 2 cups all-purpose flour 3 ⁄4 cup honey 1 tsp. baking soda 1 2 eggs ⁄4 tsp. salt 1 cup ripe bananas, 1 cup chopped pecans mashed Cream butter and honey. Add eggs, then mashed bananas; blend well. Add flour, soda and salt; mix well. Add pecans and stir. Pour mixture into greased and floure 9x5x3 inch loaf pan. Bake in a 350°F. oven for 30-40 minutes or until done. Yield: 1 loaf. Joanne Udelhofen, Potosi, WI
3 cups cooked mashed sweet potatoes 2 eggs 1 ⁄2 cup butter, melted 1 ⁄4 cup evaporated milk 1 tsp. vanilla
1 cup sugar Topping: 1 ⁄3 cup brown sugar 1 ⁄2 cup butter 1 ⁄2 cup flour 1 cup nuts, optional
Combine ingredients until blended. Put into a casserole dish. Mix topping ingredients and crumble on top. Bake at 450°F. for 45 minutes. May need to over or decrease temperature depending on oven. Recipe is easily doubled. Linda Kieler, Cuba City, WI
Honey Peanut Foam 1 Tbsp. honey 2 Tbsp. peanut butter
1 cup milk 2 Tbsp. dry milk
Combine ingredients and whip until well blended and foamy. Pour over frozen milk cubes. Makes one big 10 oz. glass. Sharon Mathias, Potosi, WI
Quick Cinnamon Bread 2 cups sugar (I used half brown sugar) 4 cups flour 2 Tbsp. baking powder 1 tsp. salt 2 eggs, room temperature
2 cups 2% milk 2 ⁄3 cup oil Topping: 2 ⁄3 cup sugar 1 Tbsp. cinnamon
Mix bread ingredients well. Put into 2 well greased loaf pans. Mix topping ingredients and swirl into batter. Bake at 350°F. until done. LuAnn Wagner, Lancaster, WI
Lemon Bread Orange Roasted Carrots
Quick Fruit Salad
1 lemon cake mix 1 cup water 1 small instant lemon 4 eggs, room temperature pudding Poppy seeds, optional 1 ⁄2 cup oil Beat cake mix, pudding, oil, water, eggs and poppy seeds, if desired, well. Place in 2 greased loaf pans. Bake at 350°F. for 45 minutes. Can glaze, if desired. LuAnn Wagner, Lancaster, WI
Veggie Cream Soup 2 cups water 3 cubed potatoes 1 ⁄2 cup diced celery 1 ⁄2 cup sliced carrots 1 ⁄4 cup chopped onion 1 tsp. parsley flakes
Simmer water, potatoes, celery, carrots, onion, parsley flakes, chicken bullion, salt and pepper 15-20 minutes. Mix milk and flour together until well blended. Add to veggie mixture. Cook until thickened. Add Velveeta; stir until well blended. Carol Paynter, Mineral Point, WI
Cowboy Beans 1 lb ground beef, fried 1 lb. bacon, cooked 1 lb. spicy sausage, fried 3 cans kidney beans 3 cans white beans (butter) 3 cans pork & beans
11⁄2 cups brown sugar 11⁄2 cups ketchup 1 cup molasses 1 Tbsp. Worchestershire sauce 3 Tbsp. yellow mustard
Drain the kidney and white beans. Mix brown sugar, ketchup, molasses, Worchestershire and mustard. Mix all together and put in crockpot. Julia Monahan, Hazel Green, WI
DINING WITH
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1 chicken bullion cube 1 ⁄2 tsp. salt 1 ⁄4 tsp. pepper 3 cups milk 3 Tbsp. flour 1 ⁄4 lb. Velveeta cheese
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